Cream Curd

Milk curdled with rennet, mixed with cream, drained in a cloth. Used for making real cheese cakes, mixed with sugar, butter-eggs, bread-crumbs, flavorings; baked in a crust Cream Curd Pudding - The curd mixed with currants, citron, pounded crackers, sugar, eggs flavorings; baked.

Cream Fritters

Oblong or diamond-shaped pieces of rich corn starch pudding mixture, or of custard stiffened with flour, rolled in flour dipped in egg and cracker dust, fried; sugared or served with wine sauce.

Cream Tarts

Darioles, mirlitons or fan-chonettes.

Cream Puffs

Choux paste; made of 1 pint water, 8 oz. lard or butter, 9 oz. flour, 10 eggs First three ingredients made into cooked paste over the fire, eggs beaten in; dropped on pans; baked. The cakes rise and become quite hollow. They are cut in the side and filled with whipped cream or custard.

Cream Sauce

Made by stirring flour and butter together over the fire until it begins to bubble, then adding milk, with constant stirring; finishing with salt and lumps of butter beaten in, and cream.

Cream Bechamel

Various qualities of cream sauce are made by using seasoned chicken broth and mushroom liquor instead of milk, but finishing with cream. Cream cannot be boiled with rich gelatinous broth without curdling.

Creme Frite (Fr)

Fried cream; cream fritters.

Creme Frite Au Chocolat

Chocolate corn-starch custard, breaded and fried.

Creme Renversee Au Caramel

Custard upside down with caramel; made by lining a mould, or small individual moulds, with melted sugar (caramel), either by melting it by heat in the mould or pouring in from a kettle, letting it run and set in candy on the sides, then filling up with a strong custard and steaming till just set. The candy casing partly dissolves while the custard is steaming, and serves as sauce when turned out of the mould. Served as pudding.


Name applied to the people born in the colonies of France and Spain of parents who were subjects of those countries. They were denied equal rights with citizens born in the old countries, although belonging to the same government. "The elements which Spain contributed to the establishment of the Mexican nationality were the oppressive exactions laid upon the people of the colony, the foolish refusal to recognize as equals the American-born children of Spanish subjects (thence called Creoles), and the ambition of her officials. Indian hate and the Creole sense of injustice of Spanish rule, were the real impulses that secured Mexican independence".

Creole Cookery

It is simply the cooking of their ancestors' country. If a banquet for Creoles had to be prepared with Creole dishes; it would be sufficient, if they were of French descent, to furnish all such dishes as are denominated a la Provencale. The cookery of old French Louisiana is the same as the cookery of the south of France. A few specialties have taken root, such as gumbo, courtbouillon, jambalaya, pilau, rissotto, bouillabaisse, and the like, but not half of them are new dishes.